3. Roll out remaining pie crust. Using the clean plastic cap from a soda bottle, cut about 15 circles from the center, forming polka dots; leave a 1-inch border around the edge. (If you are using small tartlet pans, use something slightly smaller to punch the holes, such as a 1/2-inch piping tip.) Place crust over cherry mixture. Pinch together and trim edges to seal, then flute, if desired.

4. Bake 35 to 40 minutes, or until crust is golden and filling is bubbly. Let cool before serving with whipped cream, if desired.